While this 300-page book contains only 50 pages of recipes, it’s more than a worthwhile inclusion in our Vegetarian Cookbook Week. Becoming Raw by Brenda Davis, RD and Vesanto Melina, MS, RD with Rynn Berry is “The Essential Guide to Raw Vegan Diets”. While I’m no raw vegan, I was fascinated with this book and its treasury of information on health and wellness. Every aspect of vegan nutrition is covered here, including which foods are healthiest when consumed raw – or cooked.
The book’s contents are surprisingly balanced, and not at all la manifesto for why one should shun ones oven and munch only upon raw organic produce still warm from the sun. Becoming Raw is realistic. It explores the real benefits and drawbacks of mostly raw diets and gives such a bounty of insight into the nutrition that is found in whole foods that I’ll be keeping my copy within reaching distance for easy reference.
I try and include raw foods into our own diet. This family can easily eat its way through large salads in no time. So trying some of the recipes felt fun and even adventurous. I’d encourage you to give a couple a go as well. For instance, with summer on its way a raw soup would be a refreshing choice. Creamy Zucchini Soup (pg. 272) can be served warm, so if cool soup doesn’t do it for you, no problem. (“Raw” doesn’t have to mean “cold”, as you’ll learn from the book.) The recipe section is more than just soups and salads. You can also make Pesto and Sundried Tomato Pizza with Veggies (pg. 284) or Coconut Macaroons (pg. 298) for a delicious “no sugar added” dessert.
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